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Patrick combines 5 spice seasoning, chicken, maple syrup and more to make this delicious chicken dish.
2 Tablespoons dark brown sugar
1 Tablespoon Hungarian sweet Paprika
3 garlic cloves minced
2 1/2 teaspoons Chinese 5 spice powder
1 teaspoon ground fennel seed
1 teaspoon dry mustard
3 pounds chicken pieces
1/4 cup hoisin sauce
2 Tablespoons pure maple syrup
1 Tablespoon soy sauce
1 Tablespoon honey
2 teaspoons Asian sesame oil
2 teaspoons fresh ginger minced
1/4 cup peanut or canola oil
In a small bowl combine brown sugar, paprika, garlic, 2 teaspoons 5
spice, fennel, mustard and mix.
Place chicken in a 9x13 baking dish and rub spice mix all over. Cover and refrigerate for 4 hours.
Prepare grill for indirect heat. In a bowl combine hoisin, maple syrup, soy sauce, honey, sesame oil, ginger and remaining 5 spice.
Lightly brush chicken with peanut oil and arrange skin side down over direct heat. Cover and cook for 5 minutes until grill marks appear.
Move to indirect if flares up happen. Flip chicken for 2 minutes more. Move to cooler side. Finishing cooking over indirect heat.
Brush glaze on chicken flip glaze side down over hot part of grill. Cook until glaze gets bubbly and deep red. Brush more glaze and cook for a minute more and serve.
Recipe and photograph is courtesy of Patrick S Lumpkin, thank you for